Ginger Carrot Soup
A light, nourishing soup with real heat and real flavor (also no heat) Recipe by Charles Mattocks for Ravoke.com This is one of those recipes I come back to again
A light, nourishing soup with real heat and real flavor (also no heat)
Recipe by Charles Mattocks for Ravoke.com
This is one of those recipes I come back to again and again — especially when I want something that feels comforting but doesn’t weigh me down. I love bold flavor, I love spice, and I love food that actually makes me feel good after I eat it. This soup checks all those boxes.
Carrots bring a natural sweetness, fresh ginger adds warmth, and coconut milk pulls everything together into a silky, satisfying bowl. And because I like my food with a little attitude, I finish it with Scotch bonnet pepper. Just enough to wake everything up.
It’s simple, it’s clean, and it never disappoints.
Why I Make This Soup
When I want something light but flavorful
When I’m eating clean and still want heat
When I need a fast meal that doesn’t taste rushed
When I want comfort without the heaviness
Time & Yield
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serves: 8
- Serving Size: 1 cup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 2 pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Scotch bonnet pepper, minced (to taste)
- Sea salt and black pepper
- Fresh cilantro, for garnish
How to Make Healthy carrot soup
Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 4–5 minutes.
Stir in the garlic and freshly grated ginger. Let it cook for a minute or two until fragrant. Add the coriander and turmeric, stirring constantly so the spices bloom without burning.
Add the carrots and stir to coat them in the spice mixture. Pour in the vegetable broth, bring to a gentle simmer, cover, and cook until the carrots are tender.
Once the carrots are soft, blend the soup until smooth using an immersion blender. If you’re using a countertop blender, blend carefully in batches and return the soup to the pot.
Stir in the coconut milk and Scotch bonnet pepper. Season with salt and black pepper. Let the soup simmer for a few more minutes so the flavors come together.
Serve hot and finish with fresh cilantro.
A Note on the Heat
Scotch bonnet peppers don’t play around. I start small and build the heat slowly — you want warmth and flavor, not pain. If you’re not a heat lover, you can leave it out or swap in something milder.
FAQ’s
Is this soup healthy?
Yes. It’s light, plant-based, and full of anti-inflammatory ingredients like ginger and turmeric.
Can I make this ahead of time?
Absolutely. It keeps well in the fridge for up to 4 days and reheats beautifully.
Can I freeze it?
Yes. Let it cool completely, then freeze for up to 3 months.
What if I don’t have a Scotch bonnet?
Habanero, serrano, or even red chili flakes work just fine.
